Print Page | Close Window

About smear cheese

Printed From: Dairy Science and Food Technology
Category: Cheese quality
Forum Name: Cheese quality
Forum Description: Topics retaing to the quality of cheese
URL: https://www.dairyscience.info/forum/forum_posts.asp?TID=190
Printed Date: 19 Aug 2022 at 6:38pm
Software Version: Web Wiz Forums 12.03 - http://www.webwizforums.com


Topic: About smear cheese
Posted By: Guests
Subject: About smear cheese
Date Posted: 23 Mar 2010 at 10:29pm
On the surface of smear cheese,there are some bacteria and yeasts which make the surface become orange-red.

1,how to add smear culture?(how many methods is used)

2,what does "smear" mean here,a verb or a noun?

Thank you so much!



Replies:
Posted By: Guests
Date Posted: 23 Mar 2010 at 10:30pm
Childream wrote:
On the surface of smear cheese,there are some bacteria and yeasts which make the surface become orange-red.

1,how to add smear culture?(how many methods is used)

2,what does "smear" mean here,a verb or a noun?

Thank you so much!

 
1. There are several methods. I suggest that you add sufficient culture to quarter strength Ringers solution to give a cell concentration of around 100,000,000 CFU/ml. You should immerse the cheese in this preparation for a defined time-say 1 minute. This process should be applied several times, say 3 times, over a period of say 5 days. Culture suppliers will have specific instructions for the use of their products and you might want to contact them also.

2. If you give the cheese a name e.g Cheddar the naming word is a noun. In the context you are using smear, this word is a noun.

Mike



Print Page | Close Window

Forum Software by Web Wiz Forums® version 12.03 - http://www.webwizforums.com
Copyright ©2001-2019 Web Wiz Ltd. - https://www.webwiz.net